Grilled Halibut Salad Dressing

Name: Grilled Halibut Salad Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 1 Tbsp finely chopped lemongrass (15 ml) Lemongrass; 1 Tbsp finely chopped ginger (15 ml) Ginger; 1 Tbsp finely chopped galangal (or ginger) (15 ml) Galangal; zest + juice of 2 limes (60 ml) Lime; 2 Tbsp fish sauce (30 ml) Fish Sauce; 1 Tbsp vegetable oil (15 ml) Vegetable Oil; 1 Tbsp shrimp paste (15 ml) Shrimp Paste; ½ tsp Diamond Crystal kosher salt (2.5 ml) Kosher Salt; ½ tsp black pepper (2.5 ml) Pepper

Independent adaptation of a publicly published Chanthy Yen recipe. Not affiliated with, sponsored by, or endorsed by Chanthy Yen.

DRESSING · GRILLED FISH SALADS

In the published recipe, this is the dressing for nhoam trey mhasamout grilled halibut salad.

Yen's lemongrass-fish sauce dressing for grilled fish salad.

On the jar

GRILLED

Method: shake
Yield: about ½ cup
Ingredients: 9
Jar batch: 3.55× recipe

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Ratio

FISH SAUCE 30 mlVEGETABLE OIL 15 mlSHRIMP PASTE 15 ml

Ingredients

Lemongrass1 Tbsp finely chopped lemongrass (15 ml)
Ginger1 Tbsp finely chopped ginger (15 ml)
Galangal1 Tbsp finely chopped galangal (or ginger) (15 ml)
Limezest + juice of 2 limes (60 ml)
Fish Sauce2 Tbsp fish sauce (30 ml)
Vegetable Oil1 Tbsp vegetable oil (15 ml)
Shrimp Paste1 Tbsp shrimp paste (15 ml)
Kosher Salt½ tsp Diamond Crystal kosher salt (2.5 ml)
Pepper½ tsp black pepper (2.5 ml)

Method

Pour to the lines in order (bottom → top): FISH SAUCE, VEGETABLE OIL, SHRIMP PASTE.
Shake-to-line (dashed marks): add GINGER, then GALANGAL. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1 STALK LEMONGRASS, 2½ LIMES.
Season to finish: KOSHER SALT (about 1 tsp), PEPPER (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 2 national awards

Grilled Halibut Salad DressingCHAMPION CHEFOn the jar: GRILLED
Ponzu★ STARRED KITCHENOn the jar: PONZU
Soy Sauce Dressing★ STARRED KITCHENOn the jar: DASHI TSUYU
Buttermilk Kimchi-Burger SauceNATIONAL AWARD WINNEROn the jar: BUTTERMILK

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Provenance

Chanthy Yen. Khmer-Canadian / contemporary. Cited awards include: Top Chef Canada winner S11 (2024).

Originally published as Grilled Halibut Salad Dressing (Lemongrass–Fish Sauce).

Adapted from a Chanthy Yen recipe (Chanthy Yen / Bon Appétit (Nhoam Trey Mhasamout)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chanthy Yen / Bon Appétit (Nhoam Trey Mhasamout) (published as “Grilled Halibut Salad Dressing (Lemongrass–Fish Sauce)”). Full citation lives in Provenance.

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